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Image / Editorial

Instant Pot Korean Beef Tacos with Sriracha Slaw


By Meg Walker
03rd Jan 2018
Instant Pot Korean Beef Tacos with Sriracha Slaw

It was a beautiful day when someone decided to fuse the Korean seasonings for beef – soy, sugar, garlic, sesame and hot chillies – with the Mexican habit of enjoying cooked meat wrapped in a tortilla.

Prep time 20 minutes

Function Sauté (Normal); Slow Cook (More)

Closed pot time 6 hours

Total time 6 hours 20 minutes

Serves 8

Ingredients

For the beef
1 tbsp vegetable oil
900-1,100g boneless beef braising steak, cut into 3-4 chunks
1 Asian or regular pear, cored
60ml reduced-salt soy sauce
3 tbsp brown sugar
4 tsp minced garlic
1 tbsp sesame oil
Dash cayenne pepper
1 tbsp sesame seeds, toasted
16 x 15cm flour tortillas
fresh coriander

For the sriracha slaw
55g mayonnaise
2 tsp sriracha sauce
1 bag (400-450g) coleslaw mix

Method
Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add the chunks of beef and cook for 5-8 minutes or until well browned. Drain fat.

Shred pear into a medium bowl. Add soy sauce, brown sugar, garlic, sesame oil and cayenne pepper. Mix well. Pour over the beef. Press cancel. Secure the lid on the pot. Open the pressure-release valve.

Select slow cook and adjust to more. Cook for 6-7 hours until beef is very tender. Press cancel.

Combine mayonnaise and sriracha in a large bowl. Add coleslaw mix and toss to coat. Chill until beef is ready. Shred beef with two forks. Sprinkle with sesame seeds.

Portion beef into tortillas and top with slaw and coriander.

Extracted from Instant Pot Miracle Cookbook (Ebury Press, approx €19).